f&b director

Palm Aire Country Club of Sarasota

<div>
 
 Description
 
 
 
 Palm Aire Country Club is seeking a polished, hands-on
 
 Food &amp; Beverage Director
 
 to lead and elevate our dining and hospitality experience. This is a highly visible leadership role responsible for shaping the culture, enforcing standards and delivering an exceptional member experience across all food and beverage operations. We are looking for a consummate professional, someone who leads with purpose, takes ownership and demonstrates a genuine investment in the team, the product and the Club.
 
 
 This role is ideal for a leader who understands that excellence is in the details, standards must be upheld and accountability drives results. If you&rsquo;re the kind of professional who doesn&rsquo;t walk past a problem, believes in training over shortcuts and takes pride in running a disciplined, high-performing operation, you&rsquo;ll thrive here.
 
 
 
 About The Role
 
 
 
 The Food &amp; Beverage Director plays a pivotal role in delivering a refined, member-focused dining experience that reflects the prestige of Palm Aire Country Club. This position oversees all front-of-house and back-of-house operations, ensuring seamless service, strong collaboration and consistently high standards across all outlets.
 
 
 This role requires a leader who is present, detail-oriented and fully engaged in the day-to-day operation, setting expectations, following through and ensuring execution at the highest level.
 
 
 
 What You&rsquo;ll Do
 
 
 
 <ul>
 <li>
 Lead all food and beverage operations, including dining rooms, bar and events
 </li>
 <li>
 Enforce service standards and ensure consistency in execution across all outlets
 </li>
 <li>
 Maintain a strong attention to detail in service, presentation and environment
 </li>
 <li>
 Provide appropriate oversight consistent with a senior leadership role ensuring accountability at all levels
 </li>
 <li>
 Develop and implement structured training programs that elevate team performance
 </li>
 <li>
 Hold team members accountable while fostering a professional, respectful culture
 </li>
 <li>
 Partner with the Executive Chef to deliver innovative, high-quality dining experiences
 </li>
 <li>
 Build and manage operational leadership schedules, ensuring proper coverage and execution
 </li>
 <li>
 Drive project completion with a focus on excellence and follow-through
 </li>
 <li>
 Actively engage with members to ensure satisfaction and build lasting relationships
 </li>
 <li>
 Oversee financial performance, including budgeting, cost control and revenue growth
 </li>
 <li>
 Ensure compliance with safety, sanitation and regulatory standards
 
 
 </li>
 </ul>
 
 What We&rsquo;re Looking For
 
 
 
 <ul>
 <li>
 A hospitality leader with proven experience in food and beverage operations
 </li>
 <li>
 A strong commitment to training, development, and staff accountability
 </li>
 <li>
 A professional who leads by example and takes pride in maintaining high standards
 </li>
 <li>
 Exceptional attention to detail and operational discipline
 </li>
 <li>
 Ability to balance hands-on leadership with strategic oversight
 </li>
 <li>
 Strong financial and operational acumen
 </li>
 <li>
 Someone who is personally invested in the success of the Club and the team
 
 
 </li>
 </ul>
 
 Requirements
 
 
 
 <ul>
 <li>
 5+ years of progressive leadership experience in food and beverage or hospitality operations
 </li>
 <li>
 Experience in a private club, resort or upscale dining environment preferred
 </li>
 <li>
 Proven ability to lead both front-of-house and back-of-house teams
 </li>
 <li>
 Strong background in staff training, scheduling and performance management
 </li>
 <li>
 Demonstrated success in enforcing service standards and driving accountability
 </li>
 <li>
 Solid financial knowledge including budgeting, cost control and labor management
 </li>
 <li>
 Excellent communication and interpersonal skills
 </li>
 <li>
 Proficiency in Microsoft Office and point-of-sale systems
 </li>
 <li>
 Ability to work a flexible schedule including weekends and holidays
 </li>
 <li>
 ServSafe and TIPS certifications (or ability to obtain within a specified timeframe)
 
 
 </li>
 </ul>
 
 Work Schedule &amp; Expectations
 
 
 
 This role requires flexibility and presence during peak service times, including weekends and holidays. It&rsquo;s not a 9&ndash;5 position&mdash;but it&rsquo;s also not a late-night concept. We operate with intention, structure, and respect for both the membership experience and our team&rsquo;s time.
 
 
 
 Why Join Palm Aire Country Club
 
 
 
 We believe great service starts with a great team and we take care of ours.
 
 
 <ul>
 <li>
 100% employer-paid health, dental, and vision insurance (eligible employees)
 </li>
 <li>
 Above-market PTO and sick time
 </li>
 <li>
 401(k) with 4% employer match
 </li>
 <li>
 A collaborative, team-oriented culture
 </li>
 <li>
 Leadership that values professionalism, accountability and consistency
 </li>
 <li>
 The opportunity to make a lasting impact in a premier private club environment
 </li>
 </ul>
</div>

F&B Director

Mövenpick

<div>Company Description 
M&ouml;venpick Hotel Karachi is situated in a prime downtown location at Club Road, adjacent to the Chief Minister and Governor's House. Commercial business locations, local shopping destinations and upscale restaurants are nearby, with beaches and cultural highlights also easily accessible from the hotel. Jinnah International Airport is just 17 kilometres away. 
Job Description 
We are seeking an experienced and visionary Director of Food &amp; Beverages to join our prestigious hotel in Karachi, Paksitan. As a key member of our senior leadership team, you will be responsible for overseeing all aspects of our food and beverage operations, ensuring exceptional guest experiences whilst driving financial performance and innovation. 
<ul><li>
Lead and manage all food and beverage departments, including restaurants, bars, room service, and banqueting</li><li>
Develop and implement innovative F&amp;B concepts and menus that reflect local and international culinary trends</li><li>
Oversee the financial performance of F&amp;B operations, including budgeting, forecasting, and cost control</li><li>
Collaborate with the Executive Chef to ensure high standards of food quality, presentation, and service</li><li>
Establish and maintain strong relationships with suppliers, vendors, and industry partners</li><li>
Drive customer satisfaction through continuous improvement of service standards and guest experiences</li><li>
Mentor, coach, and develop F&amp;B team members to foster a culture of excellence and professionalism</li><li>
Ensure compliance with food safety regulations, hygiene standards, and company policies</li><li>
Analyse market trends and competitor offerings to maintain a competitive edge in the local F&amp;B scene</li><li>
Participate in strategic planning and contribute to the overall success of the hotel</li><li>
Organise and oversee special events, promotions, and F&amp;B marketing initiatives</li></ul> 

Qualifications 
<ul><li>
Bachelor's degree in Hospitality Management, Business Administration, or a related field</li><li>
At least 20 years of experience in food and beverage operations</li><li>
Proven track record of at least five years in senior management within the hospitality industry</li><li>
Strong financial acumen with experience in budgeting, forecasting, and profit optimisation</li><li>
Excellent leadership skills with the ability to motivate and develop high-performing teams</li><li>
Outstanding communication and interpersonal skills, with the ability to engage effectively with guests, staff, and stakeholders</li><li>
Proficiency in F&amp;B management software and POS systems</li><li>
Comprehensive knowledge of food safety regulations, hygiene standards, menu planning, cost control, and inventory management</li><li>
Analytical mindset with a data-driven approach to decision-making and problem-solving</li><li>
Creativity and innovation in developing unique F&amp;B concepts and guest experiences</li><li>
Strong industry networking skills and ability to build beneficial partnerships</li></ul> 
Additional Information 
Candidates with extensive experience in the hotel industry and strong market connections are preferred. Applicants with significant influence in the industry will have an advantage.
We provide a competitive salary, additional benefits, and medical coverage.</div>

Director Food & Beverage

Raffles

<div>Company Description 
Raffles &amp; Fairmont the Red Sea, positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. with 361 room, eleven distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa. The resort will be situated next to an 18-hole championship golf course, reflecting Fairmont's association as a world class golf destination. it will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled island, dormant volcanoes, rich marine habitat, and ancient archaeological sites. 
Job Description 
Raffles &amp; Fairmont the Red Sea is seeking a visionary and experienced Cluster Director of Food &amp; Beverages to lead our culinary operations in Umluj, Saudi Arabia. This exceptional opportunity allows you to shape the dining experiences across multiple luxury properties in one of the world's most exciting new destinations.<ul><li>
Develop and implement strategic plans to elevate the food and beverage offerings across all Raffles &amp; Fairmont properties in the Red Sea region</li><li>
Oversee the financial performance of all F&amp;B outlets, including budgeting, cost control, and revenue optimization</li><li>
Lead and inspire a large team of F&amp;B professionals, fostering a culture of excellence and innovation</li><li>
Ensure the highest standards of customer service and guest satisfaction across all dining venues</li><li>
Collaborate with executive chefs to create innovative menus that reflect local flavors and international trends</li><li>
Establish and maintain strict quality control and food safety standards across all operations</li><li>
Manage inventory and supply chain to ensure efficient operations and cost-effectiveness</li><li>
Build and maintain relationships with key stakeholders, including local suppliers and industry partners</li><li>
Stay abreast of global F&amp;B trends and implement best practices to keep our offerings at the forefront of luxury hospitality</li><li>
Represent Raffles &amp; Fairmont the Red Sea at industry events and forums</li></ul> 

Qualifications 
<ul><li>
Bachelor's degree in Hospitality Management or a related field</li><li>
Minimum 10 years of experience in luxury hospitality F&amp;B management, with a proven track record of success</li><li>
Extensive experience in managing multi-outlet operations within high-end hotels or resorts</li><li>
Strong financial acumen with expertise in budgeting, P&amp;L management, and revenue optimization</li><li>
Exceptional leadership skills with the ability to inspire and develop large teams</li><li>
Advanced knowledge of food safety regulations and certifications</li><li>
Proficiency in inventory management and supply chain optimization</li><li>
Excellent communication and interpersonal skills, with the ability to interact effectively with guests, team members, and stakeholders at all levels</li><li>
Strong problem-solving skills and the ability to make decisive actions in a fast-paced environment</li><li>
In-depth understanding of Middle Eastern cuisine and culture, as well as international food and beverage trends</li><li>
Experience working in the Middle East is highly desirable</li><li>
Fluency in English; knowledge of Arabic is a plus</li></ul> 

Additional Information 
<ul><li>
Understanding of Ultra-Luxury guest expectations and brand alignment.</li><li>
experience in project coordination, scheduling, and document control during pre-Opening stages.</li><li>
Experience in pre-Opening is a must.</li><li>
Regional experience is a must.</li><li>
A proactive, anticipatory approach with a strong sense of ownership and accountability.</li><li>
Impeccable grooming and personal presentation aligned with Luxury standards.</li></ul></div>

Cluster Director Food & Beverages of Raffles & Fairmont the Red Sea.

Hyatt Regency

<div>
 
 Organization- Hyatt Regency Irvine
 
 
 
 
 Summary
 
 
 
 At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing authentic hospitality and meaningful experiences to each and every guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry.
 
 
 The Director of Outlets oversees all food and beverage outlets within the hotel operated by Hyatt which may include market, regency clubs and pool bar.
 
 
 Hyatt&rsquo;s benefit package is designed to care for the wellbeing of you and your family, while providing options that fit your healthcare needs and budget. Hyatt offers health insurance cover (medical, dental, vision, life insurance, disability coverage, etc.), an opportunity to participate in the 401 (k) plan that provides a matching contribution. As a valued member of the team at the Hyatt Regency Irvine, you also have the privilege of complimentary parking, cell phone reimbursement privileges, 20% discount at hotel Food &amp; Beverage establishments, Employee Meal privileges in our Colleague Dining Area, use of Hyatt Stay-fit Gym, employee stock purchase plan options, eligible for paid time off/holiday pay/sick days, tuition reimbursement, college savings plan and colleague discount room availability program. At a Hyatt colleague, you have access to a number of discounts.
 
 
 
 Duties Include:
 
 
 
 <ul>
 <li>
 Responsible for short and long term planning and the management of the hotel outlet operations in the front and back of the house
 </li>
 <li>
 Develop and recommend the budget, concepts and objectives and manage within those approved plans
 </li>
 <li>
 Implement and maintain food &amp; beverage sales/marketing programs
 </li>
 <li>
 Direct and oversee development of employees
 </li>
 <li>
 Hire, train, empower, coach and counsel, performance and salary reviews
 </li>
 <li>
 Direct the implementation of the payroll, reports, forecasts, inventory and budget for outlet operations
 </li>
 <li>
 Coordinate outlet operations with other hotel departments to ensure efficient guest service
 </li>
 <li>
 Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality
 </li>
 <li>
 Implement procedures to increase guest and employee satisfaction
 </li>
 <li>
 Exercise quality control for both food and beverage
 </li>
 <li>
 Maintain Hyatt standards of service and ensure their implementation
 </li>
 <li>
 Perform daily walk-through to ensure full compliance with Department of Health regulations and Hyatt Corporate standards
 </li>
 <li>
 Maintain communications with Corporate Office
 </li>
 <li>
 Coach and counsel employees to reflect Hyatt service standards and procedures
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 Demonstrated ability to effectively interact with people
 </li>
 <li>
 4 years or more of progressive hotel F&amp;B management experience (preferably with Hyatt)
 </li>
 <li>
 Service oriented style with professional presentations skills
 </li>
 <li>
 Proven leadership skills
 </li>
 <li>
 Hotel/Hospitality degree an asset
 </li>
 <li>
 Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume concept, effective communicator, effective in providing exceptional customer service and ability to improve the bottom line
 </li>
 <li>
 Clear concise written and verbal communication skills
 </li>
 <li>
 Must be proficient in Microsoft Word and Excel
 </li>
 <li>
 Must have excellent organizational, interpersonal and administrative skills
 </li>
 <li>
 Experience in implementing new food &amp; beverage concepts
 </li>
 </ul>
</div>

Outlets Director ($83,600/yr - $125,500/yr)

Lac Vieux Desert Resort and Casino

<div><div><div>Watersmeet, Michigan
Food and BeverageHourly 
</div></div>
<h2 class="jobSectionHeader">Position Summary:</h2>
Posted: April 10th, 2026 Deadline: Until filled
JOB DESCRIPTION
POSITION: Lead Clubhouse Bartender/Cook
DEPARTMENT: Food and Beverage
LOCATION: Casino Resort
SUPERVISOR: Beverage Manager/Executive Chef/F&amp;B Director
EMPLOYMENT: Full and Part-Time (Seasonal)
PAY RATE: $15.00-$18.00 Hour (Non-Exempt) D.O.E.
(Includes two free rounds of golf per week. You must schedule tee times through the Pro Shop)
LICENSE STATUS: Key-Employee

DESCRIPTION:
Oversee the preparation of alcohol and non-alcohol beverages for clubhouse bar and golf course patrons. Ensure all staff interact with customers, take drink and food orders, prepare all drink and food orders and serve them. Verify the staff is preparing and stocking all bar and kitchen needs based on current menu offerings for both food and alcohol programs. Communicate and work with Beverage Cart and Pro Shop attendants to ensure guests&rsquo; needs are anticipated and always met. You must communicate with staff and instruct them to do the same.
<h2 class="jobSectionHeader">Primary Responsibilities:</h2>
RESPONSIBILITIES:
<ul><li>Prepare alcohol and non-alcohol beverages (including garnishes for mixed drinks) for the clubhouse bar and patrons.
</li></ul><ul><li>Interact with clubhouse bar customers to take, prepare and serve food and beverage orders.
</li></ul><ul><li>Shall be required to read, implement, and adhere to all NWCR Policies and Procedures, LVD Gaming Ordinance, Tribal/State Gaming Compact, NIGC Minimum Internal Control Standards, Indian Gaming Regulatory Act, LVD Tribal Internal Control Standards, Title 31 Minimum Internal Control Standards, NWCR Casino Employee Handbook, Food &amp; Beverage Department Policy and Procedure Manual.
</li></ul><ul><li>Mix all types of alcoholic and non-alcoholic beverages to order and by following a variety of recipes.
</li></ul><ul><li>Prep and produce all food menu items based on established recipes and cooking specifications.
</li></ul><ul><li>Check customer identification and confirm the legal drinking age is met.
</li></ul><ul><li>Comply with all food and beverage policies, procedures, and regulations.
</li></ul><ul><li>Handles money, operates the payment collection system, and accurately makes change.
</li></ul><ul><li>Completes necessary documentation for refund requirements.
</li></ul><ul><li>Cleans bar, kitchen, stocks bar and food items, and always maintains overall cleanliness.
</li></ul><ul><li>Washes bar glasses and any other bar and kitchen equipment.
</li></ul><ul><li>Complies with all sanitary and safety requirements within State, Federal, Tribal, and Property guidelines.
</li></ul><ul><li>Strictly follows serving guidelines to all guests with attention to intoxicated customers; making judgements regarding when to slow a guest down or cut them off.
</li></ul><ul><li>Knowledge of the bar and clubhouse food menu options to answer guest inquiries and requests in a courteous and polite manner.
</li></ul><ul><li>Tracks/records inventory and maintains records regarding popular drinks/liquor/food that are in greatest demand.
</li></ul><ul><li>Provide the highest level of customer service to our guests (both internal and external) through active engagement and a positive attitude.
</li></ul><ul><li>Works as a team to represent the Casino by demonstrating courtesy, respect, and sensitivity to the needs of patrons and other team members.
</li></ul><ul><li>Maintains a high-level of personal hygiene routine to represent a clean and professional environment.
</li></ul><ul><li>Maintain cleanliness, stocking, and upkeep of public areas in the Clubhouse Bar.
</li></ul><ul><li>Clean and stock restrooms based off a set cleaning and monitoring schedule. Ensure bathrooms are kept clean, mirrors, sinks, floors, toilets and urinals. Ensure paper towels and toilet paper are always stocked.
</li></ul><ul><li>All employees must be flexible and assume other responsibilities and tasks as assigned by management and as management deems necessary; this means fulfilling all other job duties as assigned.
</li></ul><ul><li>Flexible with scheduled shifts and willing to work nights, weekends, and holidays.
</li></ul><ul><li>To remain in compliance with Casino Regulatory policies and procedures, employees are required to attend all necessary meetings and training facilitated by Management.
</li></ul><ul><li>As the Lead of this Outlet, it will be your responsibility to ensure all these tasks are completed consistently by all other Bartenders/Cooks and Beverage Cart Staff.</li></ul>
<ul><li>1.30 &ndash; Drug and Alcohol-free workplace &ndash; including all areas on the Lac Vieux Desert Golf Course.
</li></ul><ul><li>Must always maintain a visible presence to guests and co-workers.
</li></ul>Work with Pro Shop staff to ensure the outside of the Clubhouse common areas are clean and look professional
<h2 class="jobSectionHeader">Skills &amp; Qualifications:</h2>
MINIMUM REQUIRED QUALIFICATIONS:
<ul><li>High School Diploma or GED.
</li></ul><ul><li>Basic math skills to ensure accurate money-handling.</li></ul>
<ul><li>Ability to operate payment-collection system.
</li></ul><ul><li>Positive and respectful attitude.
</li></ul><ul><li>Previous supervisory experience
</li></ul><ul><li>Ability to work with the public and in a team.
</li></ul><ul><li>Must be of legal age in Michigan (18 years old) to serve alcohol.
</li></ul><ul><li>Must be able to successfully pass TIPS training.</li></ul>
<ul><li>Must become ServSafe Food certified withing 30 days of employment.
</li></ul><ul><li>Must pass background checks and other pre-employment screenings necessary to receive and maintain a Gaming License.
</li></ul>PREFERRED QUALIFICATIONS:
<ul><li>One-year of bartending experience.
</li></ul><ul><li>One-year of quick service cooking experience.
</li></ul><ul><li>Completion of approved-bartender&rsquo;s course.
</li></ul>PHYSICAL REQUIREMENTS:
<ul><li>Ability to lift and carry objects weighing up to 15 pounds.
</li></ul><ul><li>Ability to push and pull objects weighing up to 20 pounds.
</li></ul><ul><li>Ability to lift to 50 pounds.
</li></ul><ul><li>Ability to use a dolly to transport heavy objects such as cases of soda/beer/food.
</li></ul><ul><li>Must be able to stand and walk for long periods of time &ndash; up to 90% of an (8) or (10) hour-shift.
</li></ul><ul><li>Must be able to work in a loud environment.
</li></ul><ul><li>Ability to adhere to high standards of personal hygiene and grooming habits.
</li></ul>The above statements are intended to describe the general nature and level of work performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.Management retains the right to add or to change the duties of the position at any time. Must be able to pass a pre-employment drug screen and applicable background checks related to the position if required.
<h2 class="jobSectionHeader">Application:</h2>
PREFERENCE FOR HIRING:
Preference shall be given when it is established that the applicant meets the qualifications as stated in the job description. The following order shall be adhered to for hiring:
<ul><li>Enrolled LVD Tribal Member
</li></ul><ul><li>Parents/Legal Guardian of LVD Tribal member children and spouses of Tribal Members
</li></ul><ul><li>Other Native Americans
</li></ul><ul><li>All Others
</li></ul>Date Approved by LVD Gaming Commission:

Date of Approval by the Public Enterprise Finance Commission (PEFC): 4/9/2026
Northern Waters Casino Resort
P.O. Box 129, N5384 US 45
Watersmeet, MI 49969
Email: hr@lvdcasino.com

Website:http://www.lvdcasino.com/Content/Careers.cfm
Phone: 906-358-4226 Ext. 7318
Fax: 906-358-4913 


Sign_____________________________________ Date________________</div>

Clinic Positions

TGP International

<div>TGP International
WE CREATE, DESIGN AND BUILD AWARD WINNING WORLD-CLASS F&amp;B AND RETAIL BRANDS FOR OUR CLIENTS AND PARTNERS
TGP International are a hospitality consultancy based in London and Dubai. We team up with passionate brands, clients and entrepreneurs to make their long-term vision a reality through concept development, creative interior design, graphic design &amp; branding, franchising, advisory &amp; operational services and project management.
Some of our clients include: Dubai Expo 2020, Marriott, Hilton, Waldorf Astoria, Harrods, Sushi Samba, Adrift Burger Bar, Nakheel Malls, Selfridges, Time Out Market, FIFA World Cup 2022, The National, and Tashas.
Do you have a real passion for food and hospitality? Are you a foodie? Does the idea of creating world-class restaurants, food halls and F&amp;B excite you?
As the world&rsquo;s leading hospitality agency, offering an outstanding 360 degree service to our clients, we are constantly striving to be the best and lead the sector in F&amp;B and hospitality consultancy. We need a driven and creative person to join our fun and dynamic team and have a direct contribution and client exposure on some of the world&rsquo;s leading projects. 
Requirements 
Location: Cairo, Egypt Languages: Arabic and English fluency required

Reports to: Director of Brand Development and Company Creative Director
Overview
We are seeking an exceptional Senior Brand Design Manager for our Brand Development &amp; Design team to lead the creative vision execution of brand graphics and design excellence across our multidisciplinary Cairo based team. This role focuses on holistic brand identity creation for a diverse portfolio of F&amp;B and hospitality projects, spanning large-scale developments, food halls, and stand‑alone restaurants. You will oversee the creative production and managing a small team of graphic designers. 
The ideal candidate will combine strategic thinking with refined creative craft to shape distinctive brand identities, drive quality consistency across all brand output, manage the delivery of all brand identity and graphic design projects, and inspire design excellence within the team.
Key Responsibilities
Lead the strategic and creative direction of brand design across all projects. 
Develop and oversee the creation of:<ul><li>Brand identity vision and storytelling</li><li>Visual brand identities and graphic systems</li><li>Wayfinding and environmental graphics (particularly for food halls)</li><li>Signage systems for retail and F&amp;B concepts</li><li>Menu design and other hospitality‑related brand materials</li><li>Retail and F&amp;B packaging
</li><li>Digital brand assets design guidelines</li><li>Comprehensive brand guidelines for internal and client use</li></ul> 
Oversee the creative standard and production of all internal brand communications and marketing assets. 
Collaborate closely with the Director of Brand Development and Company Creative Director to ensure high‑quality, aligned creative output across all deliverables and presentations. 
Engage with the leadership team to integrate brand design thinking into the larger strategic company vision communications and marketing.
About the Role
This position is Cairo‑based, serving a portfolio of international clients with a strong focus on Saudi Arabia and the broader Middle East. The ability to design and communicate effectively in both Arabic and English is essential.
Please submit 1 x combined pdf of your CV and your Portfolio at maddy.mcleary@tgpinternational.com
Note: Some job application sites have a maximum upload size of less than 10MB 
Benefits 
TGP International Employee Benefits:
Five-Day Work Week: Standard Monday to Friday schedule.
Hybrid Work Arrangement: Three days in the office and two days working remotely.
Incentive Plan: Company incentive scheme offering up to 10%&mdash;5% for introductions and 5% for successful closures.
Annual Leave: 22 working days of paid annual leave, excluding weekends.
Remote Work Flexibility: One additional week per year to work remotely from your home country, which can be combined with up to two consecutive weeks of annual leave.
Coaching &amp; Mentoring: Structured professional development through a dedicated coaching and mentoring program.
Annual Company Gathering: A global team event bringing together employees from all offices.
Employee Recognition Program: Regular recognition initiatives celebrating outstanding performance and contributions.</div>

Senior Brand Design Manager

HDG Legacy, LLC

<div>
 
 
 Summary:
 
 
 
 HDG Legacy is a culture-driven hospitality company committed to creating meaningful guest experiences, investing in people, and building long-term value for our partners and communities.
 
 
 Our mission is to deliver exceptional hospitality through integrity, operational excellence, and intentional leadership.
 
 
 At the core of our service culture is
 
 &ldquo;Brilliance in the Basics&rdquo;
 
 &mdash; the disciplined belief that extraordinary hospitality is achieved through consistent execution of the fundamentals, attention to detail, and genuine care for people.
 
 
 We are seeking a Director of Beverage &amp; Food who embodies this philosophy while elevating the culinary and social experience of a landmark property.
 
 
 
 
 
 
 The Opportunity
 
 
 
 The AC Hotel by Marriott Downtown Ocala will be a transformative addition to the city&rsquo;s skyline and hospitality scene. This 178-room, design-forward lifestyle hotel will feature:
 
 <ul>
 <li>
 A rooftop restaurant and ballroom
 </li>
 <li>
 AC Kitchen &amp; Lounge
 </li>
 <li>
 An exclusive speakeasy concept
 </li>
 <li>
 In room dining
 </li>
 <li>
 Banquet and event operations
 </li>
 </ul>
 
 Food &amp; Beverage will be a defining element of the property&rsquo;s identity &mdash; serving both hotel guests and the local community as a destination dining and social hub.
 
 
 This is an opening leadership role responsible for concept activation, team development, operational excellence, and long-term profitability across all F&amp;B outlets.
 
 
 
 
 
 
 Position Overview
 
 
 
 The Opening Director of Beverage &amp; Food is responsible for the strategic leadership, financial performance, and operational execution of all food and beverage operations.
 
 
 This role reports directly to the Corporate Vice President of Operations and partners closely with the General Manager to ensure a cohesive guest experience.
 
 
 The Director will oversee all restaurants, bars, banquet operations, culinary leadership, and service teams.
 
 
 
 
 
 
 ESSENTIAL RESPONSIBILITIES:
 
 
 
 
 Leadership &amp; Culture
 
 
 <ul>
 <li>
 Build and develop a high-performing culinary and service leadership team
 </li>
 <li>
 Establish a culture of accountability, creativity, and collaboration
 </li>
 <li>
 Model &ldquo;Brilliance in the Basics&rdquo; through service precision and operational discipline
 </li>
 <li>
 Drive associate engagement and retention within F&amp;B
 </li>
 </ul>
 
 
 Concept &amp; Guest Experience
 
 
 <ul>
 <li>
 Execute and refine rooftop, speakeasy, and AC brand-aligned concepts
 </li>
 <li>
 Ensure each outlet delivers a distinct, elevated, and memorable experience
 </li>
 <li>
 Champion service training and guest interaction standards
 </li>
 <li>
 Build programming and activations that drive local engagement
 </li>
 </ul>
 
 
 Financial &amp; Strategic Performance
 
 
 <ul>
 <li>
 Deliver strong outlet profitability and banquet performance
 </li>
 <li>
 Develop and manage F&amp;B budgets, forecasting, and cost controls
 </li>
 <li>
 Optimize labor, inventory, purchasing, and vendor relationships
 </li>
 <li>
 Identify revenue growth opportunities across outlets and events
 </li>
 </ul>
 
 
 Operational Excellence
 
 
 <ul>
 <li>
 Oversee daily operations across all F&amp;B venues
 </li>
 <li>
 Ensure health, safety, and compliance standards
 </li>
 <li>
 Maintain brand standards with AC Hotels aesthetic and service expectations
 </li>
 <li>
 Lead pre-opening timelines including hiring, menu development, sourcing, and systems implementation
 </li>
 </ul>
 
 
 Community &amp; Market Positioning
 
 
 <ul>
 <li>
 Establish the rooftop and speakeasy as premier destinations in Downtown Ocala
 </li>
 <li>
 Develop local partnerships and event programming
 </li>
 <li>
 Support group and banquet sales initiatives
 </li>
 </ul>
 
 
 
 
 
 EDUCATION AND QUALIFICATIONS
 
 
 
 
 
 
 
 Education &nbsp;&nbsp;&nbsp;&nbsp;
 
 
 <ul>
 <li>
 Bachelor&rsquo;s Degree in Hospitality, Culinary Arts, Business, or related field preferred.
 </li>
 </ul>
 
 
 Qualifications
 
 
 <ul>
 <li>
 5+ years of progressive food &amp; beverage leadership experience
 </li>
 <li>
 Prior Director of F&amp;B, Multi-Outlet Manager, or High-volume Restaurant GM experience required
 </li>
 <li>
 Strong background in lifestyle or upscale dining environments (progressive cocktail, wine, and food service)
 </li>
 <li>
 Proven P&amp;L ownership and financial acumen
 </li>
 <li>
 Advanced certificates in Wine or Spirits education a plus
 </li>
 <li>
 Experience leading large teams across multiple venues
 </li>
 <li>
 Pre-opening experience strongly preferred
 </li>
 </ul>
 
 
 
 
 
 Leadership Profile
 
 
 
 The ideal candidate is:
 
 <ul>
 <li>
 Entrepreneurial and concept-driven
 </li>
 <li>
 Financially disciplined and data-informed
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 <li>
 Passionate about food, beverage, and service culture
 </li>
 <li>
 Detail-oriented with elevated standards
 </li>
 <li>
 Calm and decisive in high-volume environments
 </li>
 <li>
 Committed to developing people and building long-term teams
 </li>
 </ul>
 
 
 
 
 This role represents the opportunity to define the culinary identity of a market-defining property and establish a food &amp; beverage legacy within a growing hospitality organization.
 
 
 
 
 
 
 PHYSICAL DEMANDS:
 
 
 
 
 The employee must occasionally lift and/or move up to 25 pounds.
 
 
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